If we lived in a post-apocalyptic world run by undead humans hungry to devour us, we wouldn't be picky about our next meal. Luckily, zombies haven't taken over our world, so we can safely watch a fictional apocalypse play out on TV while devouring The Walking Dead-themed snacks and treats.

AMC's zombie hit is all about survival: Enduring the elements, fighting hordes of walkers and struggling to find food in a place where mass production has ceased and there is no one left to man the fast food drive-throughs.

The few times we've seen the characters on The Walking Dead eat, it's mostly canned foods; wild animals like snakes, squirrels and tortoises; and the occasional customized cookie from Carol Peletier.

Foods and ingredients we take for granted now are scarce and often luxuries in Dead world. I don't know about you, but I don't want to live in a world without chocolate milk, scrambled eggs or cheese.

But for now, the only thing we have to worry about is surviving another six months after this Sunday's season six finale.

To celebrate a sure-to-be epic and bloody episode, we gathered up some tasty treats and finger foods (not actual fingers, calm down) for a watch party. These recipes can also be used for the season premiere of Fear the Walking Dead on April 10.

Finale feasting

A good cocktail is a must to stomach watching Daryl Dixon and his sculpted arms slash and gut walkers. Serve the drinks in mason jars to give them a Southern vibe — the show is based mostly in the South — and fill them with parody cookbook The Snacking Dead's recipe for Lil' A-- Kicker Punch, a refreshing, not-too-sweet twist on the Arnold Palmer.

Also in The Snacking Dead (a must for fans) are recipes for sweet and spicy bacon bites, saucy wings, fall-off-the-bone ribs and even a turkey sandwich with frozen pizza replacing bread slices.

The best part about these recipes is the names: Angel of Death Brown Sugar Bacon Bites and Dripping Ribs with Bourbon.

To console your guests after they witness their favorite character's death, serve fresh-baked Carol's Cookies. They're so good, you can't tell anyone, or Carol might tie you to a tree and feed you to walkers. Recipe tip: A dash of cinnamon in the cookies makes the applesauce base really pop.

Have Hershel's Spaghetti Tuesday on a Sunday night. Serve butter crackers with Michonne's crazy spray cheese. Set out a big bowl of gummy worms, snakes and chocolate turtles to snack like you're on the run, because the characters have resorted to eating worms, snakes and a helpless tortoise during desperate times.

And don't forget to ask before you take someone's peanut butter protein bar, or Morgan will come after you.

Instructions

Stir together all the liquid ingredients in a bucket filled with ice. Serve in mason jars with sliced lemons and grated nutmeg.

Note: If you don't want to make a big batch, a shot of each whiskey and rum mixed with half tea and half lemonade will do the trick. Makes 26 cups.

Source: The Snacking Dead by D.B. Walker

easy

Angel of Death Brown Sugar Bacon Bites

Ingredients

8 strips bacon, each cut into 3-inch pieces (about ½ pound)

Nonstick baking spray

¼ cup light brown sugar

¼ teaspoon ground cayenne pepper

½ teaspoon ground cinnamon

Instructions

Preheat oven to 400 degrees.

Line a baking sheet with aluminum foil and add the bacon pieces in a single layer. Line another baking sheet with paper towels and place a cooling rack on top. Spray the cooling rack with nonstick spray and set aside.

In a small bowl, stir together the brown sugar, cayenne and cinnamon. Spring the brown sugar mixture evenly over the bacon pieces. Bake until bacon is well browned, crisp and bubbling, 16-18 minutes.

Remove the bacon sheet from the oven and transfer the bacon pieces to the cooling rack. Let cool completely and firm up before serving.

Note: The first batch I made burned when cooked for 16 minutes. I suggest cooking for about 12 minutes, and keeping an eye on the sizzling meat to ensure you don't end up with black sugared bacon. Serves 6-8.

Source: The Snacking Dead by D.B. Walker

medium

Dripping Ribs with Bourbon

Ingredients

For the ribs:

2 racks baby back ribs (5-6 pounds)

Kosher salt and freshly ground black pepper

1 Spanish onion, thinly sliced

1 cup pomegranate juice or orange juice

2 tablespoons cider vinegar

For the barbecue sauce:

1 tablespoons olive oil

1 small red onion, chopped (about 1 cup)

2 garlic cloves, minced

1 tablespoon chili powder

¼ teaspoon grated orange zest

1 ½ cups ketchup

⅓ cup cider vinegar

¼ cup honey

¼ bourbon

¼ cup Dijon mustard

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce, or more to taste

Instructions

Preheat oven to 325 degrees. Season the ribs with salt and pepper. Scatter onions on the bottom of a large roasting pan. Place the ribs on top of the onions and pour the juice and 2 tablespoons vinegar over the top. Cover the pan tightly with foil. Bake until the ribs are very tender, about 2 hours. Store the ribs in the cooking liquid until ready to serve. Ribs can be cooked two days ahead.

To prepare the sauce, heat the oil in a large saucepan over high heat, and saute the onion until very tender, about 10 minutes. Add the garlic and saute for 3 minutes longer. Add the chili powder and orange zest and cook for 1 minute. Add the ketchup, vinegar, honey, bourbon, mustard, Worcestershire sauce and hot sauce and simmer uncovered on low heat for 15-20 minutes, until darker in color and very thick. Let cool. Puree in a blender until smooth. Sauce can be made up to a week ahead.

Light a grill or preheat your broiler. Generously brush the ribs with the barbecue sauce and grill, basting with more sauce, until the meat is glazed all over and crisp around the edges, about 10 minutes. Serve with extra sauce on the side. Serves 6.

Source: The Snacking Dead by D.B. Walker

easy

Napalm Spicy Chicken Wings

Ingredients

3 pounds chicken wings, patted dry with paper towels

Coarse kosher salt

Freshly ground black pepper

2 tablespoons peanut or vegetable oil, plus more to fry

6 tablespoons unsalted butter, melted

2-3 tablespoons honey

¼ cup Sriracha or hot sauce

2 limes, zested and juiced, plus lime wedges for serving

Instructions

Place chicken wings in a large bowl and season generously with salt and pepper. Refrigerate uncovered for at least 30 minutes and up to 24 hours.

Preheat the oven to 400 degrees. Spread the wings on a rimmed baking sheet in a single layer, drizzle with 2 tablespoons of oil and place in the oven. Roast until the chicken wings are firm but not fully cooked, about 20 minutes.

In a small saucepan over medium heat, melt the butter. Whisk in honey, Sriracha and lime zest and simmer for a minute. Sir in lime juice and remove from the heat. Season with salt and pepper.

Using a large pot, pour in enough vegetable oil to reach 5 inches up the sides. Place over high heat until the oil registers at 375 degrees on a deep-fry thermometer.

Working in small batches, fry the wings, turning occasionally until they are crisp and golden brown, about 5-7 minutes. Use a slotted spoon to remove the wings from the oil and drain on a paper towel-lined baking sheet. Put the wings in a large bowl and toss with the Sriracha butter. Transfer to a platter and serve hot with additional lime wedges. Serves 6-8.

Source: The Snacking Dead by D.B. Walker

easy

Turkey Pizza Clubs

Ingredients

1 (10-inch) store-bought cheese pizza

4 slices bacon, halved crosswise

2 tablespoons mayonnaise

Freshly ground black pepper

4 butter lettuce leaves

½ tomato, sliced into 4 rounds

¾ pound cooked turkey breast, sliced into 8 slices

Instructions

Bake the pizza according to the package instructions. When just cool enough to handle, slice into four 5-inch by 3-inch squares.

While pizza is baking, cook bacon in a large skillet over medium-high heat until browned and crisp, about 3-4 minutes on each side. Set aside to cool on paper towel-lined plate.

Assemble the sandwiches: pizza slice, mayo, pepper, lettuce leaves, tomato slices, bacon and turkey. Carefully top each with the other slices of pizza with the cheese side down.